Cupcake with cottage cheese and sour cream in a slow cooker. Cake with cottage cheese in a slow cooker. Lemon curd cake with raisins

A cupcake based on the most delicate white curd dough is a delicious homemade French pastry. It has a strong aroma and a fairly thick crust.

It is customary to prepare a cake in the oven, but the process of preparing a cottage cheese cake is quite labor-intensive. To make it incredibly fluffy, light and tender, you can prepare the curd cake in a slow cooker. This process is not difficult, but preparing the cake will be much faster and incomparably easier. In addition, cottage cheese cake prepared using a multicooker will remain fresh for a long time and remain soft. It is for this reason that if you prepare a cupcake on the weekend, you can enjoy its freshness on weekdays.

There are a great many recipes for making cupcakes. Fruits or berries, raisins or nuts, as well as grated orange zest are used as filling for the cupcake. But you can also make a cupcake, served with a sour cream-based sauce.

For the cheesecake you will need to prepare the following products:

– chicken eggs – 3 pieces;

– 220 grams of cottage cheese;

– sugar – 1 cup;

– flour – 2 cups;

– sour cream – 1 tablespoon;

– baking powder – 1 teaspoon.

Cooking cottage cheese cake in a slow cooker

First you need to beat the eggs with sugar. This must be done until foam forms.

The cottage cheese is ground using a sieve and mixed with sour cream and prepared egg foam.

Now the sifted flour is combined with the curd and sour cream mass and mixed thoroughly.

As mentioned above, if desired, crushed citrus zest, or dried fruit, or pieces of fresh fruit or berries are added to the dough.

Then the multicooker bowl is greased with butter (butter), after which the dough is poured into it. The multicooker should cook in the “baking” mode for one hour.

After an hour, the cake is infused for a short amount of time with the multicooker door open. Then the bowl is removed, but the cake remains in it until it cools completely.

When fully prepared, the curd cake is transferred to a clean plate and sprinkled with powdered sugar.

Cottage cheese cake comes from France, where they know how to make delicious and original culinary products from, in general, simple products. The invented baked goods were liked and appeared in many countries. Now we also make cottage cheese cake, and we love it both on weekdays and on holidays. With the advent of the multicooker, the process has been simplified, and the quality of baked goods has increased, so if you have such a technique, we recommend using it to prepare cottage cheese cake.

Cottage cheese cake in a slow cooker always turns out fluffy, tender, slightly moist and very tasty. This happens because the bowl in the machine closes hermetically, and the heat evenly envelops the surface of the cake from the outside and properly bakes it inside.

There are a sufficient number of options for preparing this dessert: curd-chocolate muffin in a slow cooker, curd-lemon muffin in a slow cooker, curd-banana muffin in a slow cooker. And this is not a complete list of varieties of this dish. For example, if you add a little raisins to the dough in any of the listed options, you’ll get several more types of cake. Raisins go well with curd dough in any combination. A cottage cheesecake with raisins in a slow cooker is a decoration for the holiday table and, as a rule, is completely eaten by guests. You can try replacing raisins with candied fruits; you will get an excellent type of cake with a slight sourness and a pleasant aroma. Cottage cheese cake with candied fruits in a slow cooker is very popular with those with a sweet tooth. Prepare it, or any other cupcake, in special paper or silicone molds, you will get wonderful portioned “desserts” for a dinner party. Cottage cheese cake in a multicooker in molds is very convenient for serving the table and treating guests. Children also love them very much.

For lovers of a healthy and low-calorie diet, we recommend a dietary cottage cheese cake in a slow cooker, which is prepared without butter, sour cream and cream, using low-fat cottage cheese. But even in this case, you will get an excellent cottage cheese cake in a slow cooker; you will find the recipe for it on the website. And if you couldn’t choose for yourself what kind of cottage cheese cake you want to cook in a slow cooker, a recipe with a photo will help you make this choice. You will see for yourself how food illustrations can promote your recipe. After all, look at the cottage cheese cake in the slow cooker; the photo of this dessert will not leave even the most ardent opponent of sweets indifferent.

We have some tips for making cottage cheese cake in a slow cooker:

When making cupcakes, have a mixer on hand. With its help, it is easier to bring the dough to the required homogeneous consistency;

The bottom of the multicooker should be greased with butter or margarine and cooked in the “Baking” mode;

The finished cottage cheese cake in a slow cooker can be cut into two equal parts crosswise and coated with cream;

You can try making the filling, depending on your taste. It can be nuts, dried fruits, berries, chopped fruits;

Cooking time for the cake is about an hour. This time is set by default in most multicookers. But it’s better to check the cake for doneness with a wooden skewer; if necessary, add a little baking time;

The cupcake can be decorated with cream, fruits, berries;

To taste, you can add a little vanilla sugar, while reducing the dose of regular sugar to maintain a sweet balance;

The cupcake is good to eat with tea, coffee, lemonade.

We all know about the benefits of dairy products; quite often they are consumed not only in their pure form, but also delicious homemade baked goods are made from them.

If you consider yourself a fan of such baked goods, then you are probably interested in learning how to prepare a muffin with cottage cheese and sour cream in a slow cooker? This delicacy will be highly appreciated by both adults and children, and several cooking variations will allow you to choose the recipe that is right for you and your family.

I would like to immediately note that cottage cheese muffins have a very delicate structure and pleasant taste. They turn out incredibly airy, but at the same time have a fairly dense crust that retains all the aroma of the cupcake inside.

Such baked goods can be stored for quite a long time – several days. There are a huge number of recipes that differ from each other, mainly in the presence of additional components poured into the dough. We have collected the most successful of them for you. Which cooking method you consider optimal depends only on your personal preferences.

Classic recipe for cottage cheese cake in a slow cooker

Ingredients

— 250 g + -
— 250 g + -
— 150 g + -
- 3 pcs. + -
— 200 g + -
Baking powder - 2 tsp. + -

How to make a cottage cheese cake in a slow cooker

The oil must first be allowed to stand in a warm place so that it softens. Next, add sugar to it and beat well with a mixer or whisk.
We also break our eggs here, without stopping whisking the butter, add them one by one, and not in one mass.
Now it's time to add our cottage cheese. Mix our entire mass until it reaches a homogeneous consistency.
In a separate container, mix flour and baking powder. Gently mix the powders so that the baking powder is evenly distributed inside.
Add the dry mixture to the liquid component and mix thoroughly until all lumps disappear.
Grease the multicooker mold with a small amount of butter and place our resulting dough into it.
We set it to the “Baking” mode, the baking time will take about an hour and a half, this figure depends on the power of your multicooker. When an hour has passed, the cake needs to be turned over to ensure even baking.
After the specified time has passed, turn off the appliance, but do not remove the cake for another 15 minutes.

If desired, you can add vanilla sugar or lemon zest to the dough. The amount of each is individual, but don't overdo it, as too much of any of them will make your cake too bitter.

Curd cake with sour cream in a slow cooker

If you like softer baked goods, then pay attention to this recipe. Thanks to the addition of sour cream to the dough, your cupcake will turn out very airy and tender.

Ingredients

Cottage cheese – 250 g;
Chicken eggs – 3 pcs.;
Sour cream – 50 g;
Wheat flour – 350 g;
White granulated sugar – 200 g;
Baking powder – 2 tsp;
Butter – for greasing the mold.

How to bake cottage cheesecake with sour cream in a slow cooker

Break the eggs into a deep container, for example a bowl, and add our prepared sugar here. Now you need to beat this mass well until a dense white foam forms; to do this, use a mixer or a whisk.

If you have taken fairly hard cottage cheese, then you need to grind it thoroughly so that the consistency of our future cake is as tender as possible. If you are using soft cottage cheese, you can skip this step.

Now we combine our cottage cheese, sour cream and beaten eggs together, and then mix everything well until smooth.
Separately, add our baking powder to the flour and mix them gently. Pour this dry mixture little by little into a container with liquid and stir constantly.
When the consistency of our dough has become homogeneous, you can start baking.
Grease the sides of the baking pan with butter. Using a spatula or spoon, place the dough inside this bowl and place it in the multicooker.
We set the “Baking” mode and leave our cupcake to cook for 80 minutes.
After an hour, turn it over so that the crust is uniform.

The finished cake can be sprinkled with powdered sugar or covered with glaze. You can also decorate it with fresh berries and whipped cream - the scope for imagination is endless!

Cupcake in a slow cooker: recipe with cottage cheese and chocolate

Ingredients

Cottage cheese – 250 g;
Chicken eggs – 4 pcs.;
White granulated sugar – 150 g;
Cocoa powder – 30 g;
Butter – 100 g;
Chocolate – 1 bar;
Baking powder – 10 g.

How to make cottage cheese-chocolate cake in a slow cooker

First we need to make the chocolate butter mixture. To do this, melt our tiles and butter in a water bath and mix everything well.
In a separate container, beat the eggs and sugar, after a few minutes of beating, add our chocolate mass and continue mixing.
Add flour, baking powder and cocoa, do all this and at the same time knead our dough.
Grind the cottage cheese (if it is soft, then do not do this), add it to the resulting dough.
When the mass has acquired a homogeneous consistency, you can set it aside and start preparing the mold.
Grease the inside of the multicooker bowl with butter, and then put our dough into it.

7. Place the pan back and set the “Baking” mode. This cake takes about one hour to prepare.

When you hear the signal, do not rush to take out the resulting dessert, let it stand for another 10 minutes with the lid open.

If the resulting curd cake in the multicooker is a little dry, you can use impregnation to moisten it. You can also frost the cake with regular chocolate frosting. The best combination with chocolate is sweet coffee, to which a small amount of cognac has been added.

Bon appetit!

A cottage cheese cake in a slow cooker turns out much fluffier than one cooked in the oven. It is easy to prepare, does not require special culinary skills, but at the same time has very useful properties, as it is made from cottage cheese, which helps children and adults to strengthen bones.

A classic cupcake can be served simply with tea or, by decorating, you can turn an ordinary cupcake into a festive cake.

Ingredients:

290 g wheat flour;
300 g beet sugar;
300 g cottage cheese. It is advisable to choose a homemade one;
4 eggs;
150 g butter;
12 g baking powder;
a pinch of salt;
cupcake topping.

Preparation:

Grind the cottage cheese thoroughly until smooth, so that there are no lumps in the finished product. Pour sugar into the slightly melted butter and beat with a blender for about 10 minutes until an absolutely smooth, fluffy, white mass comes out.
Add the resulting mixture of butter and sugar to the cottage cheese. Stirring constantly, add eggs one at a time.
Sift the flour and mix it with baking powder and salt and pour it into the cottage cheese mass, stir until smooth.
Place the resulting mixture in the multicooker container and set it to “baking” mode for 80 minutes.

Cooking recipe according to GOST

Traditional recipes for cottage cheese cake according to GOST contain more sugar than is usually required, since sugar itself is a preservative, and due to the increased concentration in the product, the cake will be stored longer.

Products:

287 g flour;
155 g butter;
330 g sugar;
260 g 18% cottage cheese;
3 chicken eggs;
16 g baking powder.

How to cook:

Beat the slightly melted butter with a mixer for 2-3 minutes, then, without ceasing to stir, add sugar.
While stirring, add eggs one at a time. Mix with cottage cheese, first grind it if it is not crumbly.
After adding baking powder and flour, mix with a spatula, but in order for the dough to rise well, do not stir for long.
Grease the cake pan well and sprinkle well with flour, crumbled cookies or semolina.
Place the resulting cake in a container and bake at 180 degrees for 55 minutes.

With added lemon

Lemon cake will win over anyone because of its fluffiness, excellent taste and citrus notes.

Ingredients:

300 g flour;
250 g sugar;
250 g powdered sugar;
6 g lemon zest;
3 eggs;
40 g butter;
3 g baking powder;
30 ml milk 3.2% fat;
6 g vanillin;
3 g soda;
50 ml lemon juice.

Step-by-step preparation:

Mix baking powder, baking soda and flour.
Mix the eggs thoroughly with sugar until the mixture is fluffy. Mix melted butter at room temperature with vanilla and add to eggs. Mix everything thoroughly.
Peel the lemon and squeeze out the juice. Pour this juice into the egg mixture. Mix everything thoroughly.
Grease a baking dish and place the finished dough there. Bake for 45 minutes in the oven at 180 degrees.
To make a cake with frosting, add sugar to the milk and pour it over the cake.

Muffin with raisins and cottage cheese

A wonderful light muffin with raisins is easy to prepare, and the delicate consistency and light note of lemon and vanilla will conquer everyone.

Ingredients:

300 g flour;
250 g of cottage cheese, it is better to choose 9% fat content;
3 eggs;
170 g sugar;
150 g butter;
6-7 g baking powder;
1-2 g vanillin;
100 g raisins;
lemon zest;
2-3 g salt.

How to do:

Drier cottage cheese should be rubbed through a sieve so that no lumps remain.
Sort through the raisins, rinse them and steam them by pouring boiling water over them.
The zest is grated on a fine grater.
Soften the butter and beat it with the addition of vanillin and sugar.
Add cottage cheese there and beat until a completely homogeneous mass is obtained.
Add the eggs and beat thoroughly after adding each one.
Mix flour with salt and add baking powder and add to the dough in three additions, stirring with a spoon.
Add lemon zest and raisins. The dough turns out very thick.
Bake for 45 to 60 minutes in the oven at a temperature of 170-175 degrees.

Chocolate curd cake

This unusual chocolate cupcake will appeal not only to lovers of baking, but also to those with a sweet tooth.

For the test:

2 eggs;
85 g butter;
100 g dark chocolate;
110 g flour;
100 g sugar;
3 g baking powder;
2 g vanillin;
2-3 g salt.

For filling:

300 g cottage cheese;
1 egg;
50 g sugar;
vanillin.

Cooking process:

Melt the chocolate and butter together and stir until smooth.
Beat eggs with salt and sugar.
Combine these mixtures and stir.
Add flour, vanillin and baking powder and mix until a single homogeneous mass is formed.
Add egg, vanillin and sugar to cottage cheese, beat.
Place wet parchment paper in a muffin tin and pour half of the batter onto it. Place cottage cheese filling on it. Finish with a layer of dough.
Preheat the oven to 180 degrees and bake for 45 to 50 minutes. Check the readiness of the product with a toothpick.

Cooking with semolina

Semolina muffins are very tender and taste as if they were made of cottage cheese.

Products:

250 g semolina;
250 g kefir;
170 g sugar;
10 g vanillin;
2 eggs;
100-120 g flour;
8 g baking powder;
3 g salt;
50 g butter;
faceted glass.

Cooking process:

Pour kefir over the semolina, stir well and leave on the table until it swells for about half an hour.
Beat softened butter with sugar and vanilla.
Add eggs one at a time and beat constantly.
Add salt and semolina mixture into the mixture after it has swelled.
At the very end, add flour and baking powder and mix very thoroughly.
Pour into muffin tins and bake for about half an hour at 180 degrees.

The most delicious option with kefir

To get fluffy muffins, there is a little secret: kefir needs to be added warm.

Required:

3 eggs;
250 g sugar;
vanilla sugar;
15 g baking powder;
160 ml vegetable oil;
500 g flour;
80 g raisins or other additive;
powdered sugar for sprinkling.

Cooking process:

Grocery list:

250 g cottage cheese;
250 g sugar;
4 eggs;
1 banana;
300 g flour;
100 g raisins;
2-3 g vanillin;
150 g butter;
12 g of slaked soda.

Cooking method:

Soften the butter, beat with vanilla and sugar. Break the eggs into it one at a time, without ceasing to beat.
Mix the cottage cheese with a mixer with the rest of the products. Add raisins, after washing them well.
Pour flour into the dough and pour in slaked soda, mix everything until smooth.
Pour the prepared mixture into the mold and place banana slices on top.
Place in the multicooker on the “Baking” mode for about 35-40 minutes. Once the cake has cooled down, you can sprinkle it with powder.

In a slow cooker you can cook anything, from first courses to aromatic pastries. The latter turns out to be especially moist and soft. A great example is a cottage cheese cake in a slow cooker. This is an incredibly delicious dessert that can be supplemented with any additives, spices and anything else, in accordance with your own imagination.

Fans of cottage cheese baking can immediately add this recipe to their culinary treasure chest - the cake comes out very tender, light, and not overly sweet. It can be cooked in hot weather - you won’t feel the heat from the multicooker, you just need to mix the ingredients and press a couple of buttons.

List of what is needed:

butter - 150 g;
baking powder - 2 tsp;
flour - 300 g (a little less if the cottage cheese is dry);
eggs - 4 pcs.;
sugar - 200 g;
cottage cheese (preferably full-fat, homemade) - 300 g;
salt - 1 pinch.

Method for making delicious cottage cheese cake:

To make the texture of the cake more tender, it is recommended to pass the cottage cheese through a sieve or thoroughly beat it with a blender, adding salt.
Combine butter with sugar and mix thoroughly until the latter dissolves.
Add eggs to the butter mixture one at a time. After every 2-3 minutes, beat with a mixer or whisk.
Add cottage cheese and continue beating.
At the final stage, add the flour component with baking powder. There is no need to beat vigorously - just mix everything lightly with a spoon.
Select the “Baking” mode. Distribute the dough into a bowl (pre-grease it with a piece of butter). Bake for 1-1.5 hours. It all depends on the power of the multicooker; you can check readiness using the standard method - lightly pierce the baked goods with a match or a wooden skewer; there should be no pieces of dough left on it.

Serve slightly chilled. The easiest way to decorate is to sprinkle the product with powdered sugar, but you can tinker a little with icing or thick cream.

Curd-lemon cake in a slow cooker

The bright lemon aroma will not spoil sweet pastries. It goes especially well with the grainy structure of a cottage cheese cake, which in a slow cooker will turn out not dry, but a little denser.

Prepare the following ingredients:

flour - 1.5-2 tbsp;
soda - 1 tsp;
eggs - 2 pcs.;
lemon - 1 pc.;
vanilla sugar - 1 sachet;
sugar - 1 tbsp.;
cottage cheese - 400 g.

Preparation includes the following steps:

Add eggs to the cottage cheese, mash thoroughly with a fork or use a low speed mixer.
Add sugar and stir until the crystals begin to dissolve.
Cut the lemon into small slices and place in a blender. It is necessary to bring it to a puree state.
Add the resulting mass to the cottage cheese with eggs and sugar. Add vanilla sugar.
Combine flour with soda and add to the rest of the dough. Let the soda run for 10-15 minutes.
Grease the bowl with a silicone brush or a piece of butter and add the dough. Its consistency will require careful leveling.
Bake for 60-70 minutes in the appropriate mode. Then let the cake stand for another 10 minutes to cool slightly. Remove, cool a little more, decorate, and serve.

The cake with lemon turns out quite sweet, the amount of sugar can be reduced, then the bright citrus sourness will become more noticeable.

We prepare according to GOST

All dishes prepared according to GOST are more nutritious and sweet, are stored for a long time and are very pleasing to the whole family, especially children. Such a cottage cheese cake will not take much time, but will serve as a delicious breakfast for every day or complement the holiday table if decorated properly.

Curd cake according to GOST requires the following ingredients:

sugar - 300 g;
eggs - 3 pcs.;
flour - 300 g;
baking powder - 2 tsp;
fat cottage cheese - 260 g;
butter - 155 g.

To prepare such a dessert, you must follow the suggested instructions:

Using a mixer, combine butter and sugar. You should get a very fluffy mass without any grains of sweetener.
Beat in the eggs one at a time.
Grind the cottage cheese thoroughly so that it does not have lumps. Add to the dough, kneading well, but using a spoon or spatula.
Sift flour with baking powder. Add to the dough in small portions and mix with light movements. Do not overdo it so that the mass does not become viscous and dense - then the cake will not rise.
Divide the dough into a greased bowl. Bake in the same mode as a classic cupcake.

Sugar in the recipe acts not only as a flavor enhancer, but also as a preservative - sweet baked goods are stored longer and do not lose softness. But homemade cake is always eaten very quickly and if it seems that there is a lot of this component, you can safely reduce the sweetness.

Chocolate flavored

This recipe is ideal for the holiday - curd texture, rich chocolate taste with light coffee notes. You can decorate with creamy glaze or pour white chocolate and sprinkle with coconut flakes.

Required components:

cottage cheese - 400 g;
vanilla sugar - 1 sachet;
butter - 100 g;
sugar - 250 g;
cocoa powder - 40 g;
baking powder - 2 tsp;
water - 7 tbsp. l.;
eggs - 3 pcs.;
flour - 300 g;
instant coffee - 1 tbsp. l.

Method for preparing chocolate-curd cake in a slow cooker:

At high speed, beat eggs with sweetener and vanilla until light white foam forms.
Brew coffee with water, add cocoa to the liquid to form a paste.
Add cottage cheese to the egg mixture. Beat.
Pour in the melted butter and the cocoa and coffee mixture.
When a smooth mass is obtained as a result of kneading, add flour and baking powder. Do not overdo it with further mixing, so as not to make the dough heavier.
Bake for an hour or an hour and a half in the “Baking” mode.

Cool slightly, decorate and serve with tea.

Cottage cheese and semolina cake

This cake is more like a light casserole, but the structure is more crumbly. It goes well with regular sour cream, berry jam or condensed milk.

Required Products:

soda - 1 tsp;
sour cream - 5 tbsp. l.;
eggs - 3 pcs.;
semolina - 1 tbsp.;
sugar - 1 tbsp.;
cottage cheese - 500 g.

The preparation procedure is extremely simple:

Bring the eggs and sugar to a fluffy foam.
Add the cottage cheese, previously broken into a blender, to the egg mixture. Add semolina and sour cream, soda. Let the dough swell slightly for 20-30 minutes.
Bake for an hour in the “Baking” mode. Cool before serving.

Simplified version with kefir

This variation of cottage cheese cake has a more airy consistency, but is prepared quickly and easily. You can add a handful of berries or chopped fruits, dried fruits - a familiar recipe takes on a new taste.

Prepare the following products:

eggs - 2 pcs.;
sugar - 100 g;
baking powder - 1 tsp;
flour - 200 g;
kefir - 200 ml;
cottage cheese - 200 g;
butter - 150 g.

The recipe consists of the following steps:

Soften the butter and grind it with sugar.
Stir in eggs and cottage cheese. Pour in kefir and use a blender or mixer to bring to a homogeneous consistency.
Combine the sifted flour with baking powder and add to the curd mass. At this stage, if desired, you can add fruits or berries.
Place in a multicooker bowl previously coated with oil. In the “Baking” mode, 60-70 minutes are enough.
Cool in the slow cooker, decorate, serve with tea or warm milk.

With added bananas

Children will like this variation - natural sweetness, light banana aroma. All that remains is to brightly decorate and brew sweet tea.

The following products are required:

banana - 1 pc.;
flour - 8 tbsp. l.;
sugar - 80-100 g;
baking powder - 1 tsp;
eggs - 2 pcs.;
cottage cheese - 200 g;
butter - 90 g;
salt - 1 pinch.

Banana curd cake is prepared according to the following method:

Combine cottage cheese with salt and sugar, beat in two eggs. Mix using a blender or mixer.
Pour in the melted cream product.
Mash the banana with a fork or blender until it becomes a paste. Add the mixture to the cottage cheese and other ingredients.
At the end, add flour and baking powder.
You can grease the bowl with oil or line it with baking paper. Bake for 1 hour in the appropriate mode.

Cover with glaze, vanilla cream and confectionery powder.

Curd muffins with raisins in a slow cooker

A multicooker is a small device, but if you wish, you can prepare delicious curd muffins in it. It will take silicone molds and some time. The batch of cupcakes will be small, but the taste and aroma will compensate for all the time spent.

The following products are needed for dessert:

raisins - 100 g;
milk - 1 tbsp.;
butter - 75 g;
flour - 2 tbsp. or less, depending on the consistency of the cottage cheese;
cottage cheese - 450 g;
sugar - 1 tbsp.;
eggs - 2 pcs.;
baking powder - 10 g;
vanilla sugar - 10 g.

Cooking procedure:

Mash the cottage cheese, eggs and sugar with a fork.
Pour in milk, melted butter, add vanilla sugar.
Add flour mixture (flour and baking powder).
Steam the raisins and add to the dough. Stir lightly until fluffy.
Divide into molds, filling 2/3 of the container. Bake for 30-40 minutes each batch.

Raisin muffins can be topped with lush cream or powdered sugar.

Curd muffins in a slow cooker are one of the favorite dishes of modern housewives. It is quick, easy, very tasty, but the main thing is that any ingredient can be replaced, supplemented and you get a completely different, original dessert.